CHILI CON QUESO DIP


1 (14 1/2 oz.) can diced tomatoes; undrained

1 (10 oz.) can diced tomatoes and green chiles; undrained

1 teaspoon olive oil

1/2 cup onion; chopped

2 cloves garlic; minced

1 (8 oz.) block fat-free cream cheese; softened

1 teaspoon chili powder

6 oz. light processed cheese (such as Velveeta Light); cubed

cilantro sprigs (optional)

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1. Drain tomatoes and tomatoes with chiles inn a colander over a bowl,
reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

2. Heat oil in a medium saucepan over medium heat. Add onion and garlic;
saute 4 minutes. Add cream cheese; cook until cheese melts, stirring
constantly. Add tomatoes, reserved liquid and chili powder; bring to a
boil. Add processed cheese; reduce heat and simmer 3 minutes or until
cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve
warm with baked tortilla chips.

Yields 3 1/2 cups (Serving size = 1/4 cup)

CALORIES: 63; PROTEIN: 6g; CARBS: 6g; FAT: 2g; FIBER: 0g; CHOL: 7mg;
IRON: 0mg; SODIUM: 400mg; CALC: 132mg.
